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Tender Brown Butter Pumpkin Cream Cheese Swirl Muffins

brown butter pumpkin cream cheese swirl muffins - featured image
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These tender muffins combine the rich, nutty flavor of brown butter with warm pumpkin and a creamy, tangy cream cheese swirl, perfect for cozy fall baking.

Ingredients

Scale
  • 6 tablespoons (85 grams) unsalted butter, browned
  • 1 cup (240 ml) pumpkin puree (canned or homemade)
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (50 grams) packed brown sugar
  • 2 large eggs, room temperature
  • 1 3/4 cups (220 grams) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Cream Cheese Swirl:
  • 4 ounces (115 grams) cream cheese, softened
  • 1/4 cup (30 grams) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg yolk

Instructions

  1. Brown the butter: In a small saucepan over medium heat, melt 6 tablespoons (85 grams) of unsalted butter. Stir frequently as it foams and then browns, releasing a nutty aroma and turning golden brown. Remove from heat immediately once browned and pour into a heatproof bowl to cool slightly (about 5 minutes).
  2. Prepare the cream cheese swirl: In a medium bowl, beat 4 ounces (115 grams) softened cream cheese with 1/4 cup (30 grams) powdered sugar, 1/2 teaspoon vanilla extract, and 1 egg yolk until smooth and creamy. Set aside.
  3. Mix wet ingredients: In a large bowl, whisk together the browned butter, 1 cup (240 ml) pumpkin puree, 3/4 cup (150 grams) granulated sugar, 1/4 cup (50 grams) brown sugar, and 2 large eggs until combined.
  4. Combine dry ingredients: In another bowl, sift together 1 3/4 cups (220 grams) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
  5. Fold dry into wet: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. The batter will be thick and slightly lumpy; avoid overmixing.
  6. Fill muffin cups: Spoon a couple of tablespoons of batter into each of the 12 muffin cups. Add about a teaspoon of cream cheese swirl on top, then cover with more batter to fill each cup about 3/4 full. Use a toothpick or skewer to gently swirl the cream cheese through the batter to create a marbled effect.
  7. Bake: Preheat oven to 350°F (175°C). Bake muffins on the middle rack for 20-25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean. The tops should be golden and spring back when touched.
  8. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Watch the butter closely when browning to avoid burning. Do not overmix the batter to keep muffins tender. Use room temperature eggs and cream cheese for smooth mixing. Swirl cream cheese gently for a marbled effect. Rotate muffin tin halfway through baking if your oven has hot spots. Cool muffins on a rack to prevent sogginess. Optional: add chopped pecans or toasted pumpkin seeds on top before baking for extra crunch.

Nutrition

Keywords: pumpkin muffins, brown butter, cream cheese swirl, fall baking, easy muffins, autumn dessert

Find it online: https://twirltaste.com/tender-brown-butter-pumpkin-cream-cheese-swirl-muffins-easy-homemade-recipe-for-fall-baking/